Simple, fast, and decadent chocolate dessert that doesn’t need much ingredients and no cooking at all. Those instant putting mixes that are less than a $ are quite handy when you’re having a sugar fix. The question is, do you have the patience to wait for the pudding pie to set? There’s no scientific chemical reaction needed to have a perfect pudding pie. All you need is the ability to wait for it to firm up a bit. The trick is chilling the pie for as long as you can to have a firm yet soft pie instead of a jiggly and runny pie.

Chill a pie pan in the freezer for 10-15 minutes.

Ground graham crackers in a blender. Melt butter in a microwave. Add the melted butter and vanilla extract into the grounded graham crackers. Mix everything together. Spread the graham crackers into the pie pan to make a crust. Stick the pie pan in the fridge while mixing the pudding pie mix.

For this recipe, you’ll need two boxes(3.75 oz) of chocolate instant pudding mix. Follow the instruction in the box. Basically, beat the instant mix with milk.

Add  peanut butter into the instant chocolate mix, beat for another minute or so.

Pour the filling into the chilled pie pan with crust. Spread it around to cover the whole pan. Store it in the fridge for 3-4 hours.

The mix box says chill for an hour but it is so much better to let the pudding pie chill longer than that. Make this in the morning then serve as a desert after dinner. I’d even suggest to chill overnight and serve it the next day. The longer, the better.

You can skip the peanut butter if you want and stick with just the chocolate. You can do this with other instant pudding mix flavors too like vanilla, banana, butterscotch, etc…

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Chocolate-Peanut Butter Pudding Pie
Dessert
 
Ingredients
  • 2 boxes(3.75oz) instant chocolate pudding pie mix
  • 2 cups + 2 (3/4 cup) of milk
  • 1 stick of butter, melt in the microwave
  • 1 tsp vanilla extract
  • 1 pack(8 rectangular) graham crackers
  • ½ cup of peanut butter
Instructions
  1. Chill a pie pan in the freezer for 10-15 minutes.
  2. Ground graham crackers in a blender. Melt butter in a microwave. Add the melted butter and vanilla extract into the grounded graham crackers. Mix everything together. Spread the graham crackers into the pie pan to make a crust. Stick the pie pan in the fridge while mixing the pudding pie mix.
  3. For this recipe, you’ll need two boxes(3.75 oz) of chocolate instant pudding mix. Follow the instruction in the box. Basically, beat the instant mix with milk.
  4. Add ½ cup of peanut butter into the instant chocolate mix, beat for another minute or so.
  5. Pour the filling into the chilled pie pan with crust. Spread it around to cover the whole pan. Store it in the fridge for 3-4 hours.
Notes
The mix box says chill for an hour but it is so much better to let the pudding pie chill longer than that. Make this in the morning then serve as a desert after dinner. I’d even suggest to chill overnight and serve it the next day. The longer, the better.

 

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